Description
Vegan Laksa is a comforting Malaysian noodle soup with coconut milk-based broth, veggies, and tofu puffs. It's a hearty, colorful, and nutritious dish.
Ingredients
Units
Scale
Laksa Paste
- 3-4 shallots
- 4 garlic cloves
- 3 lemongrass ends
- 6 kaffir lime leaves
- 1 piece of thumb-sized galangal
- Lime peel (1 tsp lime zest)
- 1-3 red chili/dried red chili
Dry spices
- 1 tsp coriander
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
Make the Laksa broth
- 1 tbsp oil
- 400ml coconut milk (60%)
- 500ml water
- Juice from 1 lime
- salt
- pepper
- 1 tbsp soy sauce
Toppings
- Greens such as bok choy, snap pea, or broccoli
- Tofu puffs
- Cilantro
- Sliced red chili
- Bean sprouts
- Assemble with rice noodles
Instructions
Make the Laksa Paste:
- Roughly chop the shallots and garlic. Remove the outer leave of the lemongrass and chop it into chunks.
- Roughly chop the galangal and chili into small pieces.
- Add the chopped shallot, garlic, lemongrass, galangal, and chili to a blender and other ingredients. When adding the kaffir lime leaves, tear them in half along the stem to enhance the aroma. Add the dried spices. Blend until it forms a paste, you might have to stop a few times to scrape down the sides.
Make the Laksa Broth:
- Add the oil to a deep pan, followed by the curry paste. Saute the curry paste until fragrant for about 10 minutes.
- Add water and coconut milk and mix well. Add soy sauce, salt, and pepper as needed. Bring to a boil.
- Add your tofu puffs and bok choy. Cook them for a few minutes until the bok choy or greens are bright green. Turn off the heat. Squeeze the lime juice on top.
- Cook the rice noodles according to the package instructions.
- Add the noodles to a bowl, ladle on the soup base, and top with tofu puffs, greens, cilantro, and bean sprouts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Malaysian, Singaporean